If you’re craving something hearty, comforting, and full of flavor, then let me introduce you to this Pierogi Kielbasa Soup! Imagine the comforting heartiness of pierogi (those delicious, doughy Polish dumplings) combined with the savory richness of kielbasa sausage and a flavorful, creamy broth. This soup is the perfect winter dish that brings together a mix of tender potatoes, smoky kielbasa, and all the classic pierogi flavors in one bowl. Whether you’re warming up after a long day or hosting a cozy family dinner, this soup is sure to make everyone feel right at home.
Why You’ll Love This Recipe?
What’s not to love about this soup? It’s a beautiful blend of comfort and heartiness—just like a warm, cozy hug in a bowl. The kielbasa adds the perfect smoky richness, the pierogi-inspired ingredients bring in a hearty, savory flavor, and the creamy broth ties it all together. The best part? This soup is incredibly easy to make and fills your kitchen with the most delicious aroma. Plus, it’s the kind of dish that tastes even better the next day, making it a fantastic option for leftovers.
Ingredients
For the Soup:
- 1 lb kielbasa, sliced into half-moons
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups frozen pierogi (cheese or potato-filled work best)
- Fresh parsley, chopped (for garnish)
You can find the full list of ingredients below.
Directions
1. Cook the Kielbasa
In a large soup pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook, stirring occasionally, for 5-7 minutes, or until the sausage is nicely browned and crispy around the edges. This will add tons of flavor to your soup, so don’t rush this step.
2. Sauté the Onion and Garlic
Once the kielbasa is browned, add the diced onion to the pot. Sauté the onion for 3-4 minutes, until softened and translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Potatoes and Broth
Add the diced potatoes to the pot, followed by the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
4. Add the Cream and Spices
Once the potatoes are cooked through, stir in the heavy cream, dried thyme, and smoked paprika. Season the soup with salt and pepper to taste. The cream will give the soup a nice richness and make it super comforting. Simmer for another 5 minutes to allow the flavors to meld together.
5. Add the Pierogi
Now, add the frozen pierogi to the soup. Gently stir them in and continue to simmer for another 5-7 minutes, or until the pierogi are heated through. The pierogi will soften and absorb the flavors of the soup, creating those classic pierogi flavors in every bite.
6. Serve and Garnish
Once the pierogi are cooked through and everything is nicely blended, ladle the soup into bowls. Garnish with freshly chopped parsley for a pop of color and freshness. Serve hot and enjoy!
Expert Tips and Tricks
- Use Homemade Pierogi: If you have the time, making homemade pierogi will take this soup to the next level! You can even make them ahead of time and freeze them for this soup.
- Kielbasa Substitution: While kielbasa is a classic choice, you can substitute it with other smoked sausages, such as andouille or turkey kielbasa for a lighter option.
- Creamier Soup: For an extra-creamy soup, you can add a bit more heavy cream or even a splash of whole milk to make it richer.
- Spice it Up: If you like a bit of heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to kick up the spice level.
Recipe Variations and Possible Substitutions
- Vegetarian Version: If you want to make this soup vegetarian, swap the kielbasa for smoked tempeh or a plant-based sausage. You can also replace the heavy cream with coconut milk for a dairy-free version.
- Add Greens: Throw in a handful of spinach or kale to the soup for extra veggies and a touch of color. Just add them near the end of cooking so they don’t overcook.
- Different Pierogi Fillings: While cheese or potato-filled pierogi are the traditional choice, you can experiment with other fillings like sauerkraut or mushrooms if you’re feeling adventurous.
Serving and Pairing Suggestions
This soup is a meal in itself, but it pairs wonderfully with a slice of crusty bread or garlic bread to dip into the creamy broth. A simple side salad with a tangy vinaigrette would also complement the richness of the soup and balance things out nicely. If you’re feeling fancy, a light white wine like Pinot Grigio or a crisp lager would pair beautifully with this dish.
Storage and Reheating Tips
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. The flavors will continue to develop overnight, and it might even taste better the next day! To reheat, simply heat it in a pot over low heat until warmed through. You may need to add a splash of broth or water to thin it out if it thickens too much in the fridge.
4 FAQs
1. Can I use fresh pierogi instead of frozen?
Yes, you can use fresh pierogi! Just make sure to adjust the cooking time slightly as fresh pierogi will heat through more quickly than frozen ones. Add them in when the soup is nearly done to avoid overcooking them.
2. Can I freeze this soup?
Yes, you can freeze the soup (without the pierogi) for up to 3 months. When you’re ready to eat, defrost and reheat, and then add the pierogi in during the last few minutes of cooking. The creaminess might change slightly after freezing, but it will still be delicious.
3. Can I make this soup ahead of time?
Definitely! This soup actually gets even better as it sits and the flavors meld together. Prepare it a day or two ahead of time, and then simply reheat when you’re ready to serve.
4. Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for the slow cooker. Cook the kielbasa, onion, and garlic in a skillet first to brown the sausage, then transfer everything to the slow cooker with the broth and potatoes. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream and pierogi in the last 30 minutes of cooking.
Conclusion
Pierogi Kielbasa Soup is the perfect way to warm up on a chilly day, with a hearty combination of smoky kielbasa, creamy potatoes, and comforting pierogi. It’s rich, flavorful, and filling—everything you need for a cozy meal. This is a recipe that’s sure to please everyone at the table, from family dinners to casual get-togethers. Make a big pot, and enjoy the cozy, comforting goodness that this soup has to offer!
Print
Pierogi Kielbasa Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup, Comfort Food, Hearty
- Method: Stovetop
- Cuisine: Polish, Eastern European
Description
A comforting and hearty soup with the rich flavors of smoky kielbasa sausage, tender potatoes, creamy broth, and pierogi-inspired goodness. Perfect for cold weather, this dish is a meal in itself and will surely warm you up.
Ingredients
- For the Soup:
- 1 lb kielbasa, sliced into half-moons
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups frozen pierogi (cheese or potato-filled work best)
- Fresh parsley, chopped (for garnish)
- For the Cranberry Topping (Optional):
- N/A
Instructions
- Cook the Kielbasa:
In a large soup pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook for 5-7 minutes, or until browned and crispy around the edges. - Sauté the Onion and Garlic:
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes. - Add the Potatoes and Broth:
Add the diced potatoes and chicken broth. Stir to combine and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender. - Add the Cream and Spices:
Stir in the heavy cream, dried thyme, and smoked paprika. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld. - Add the Pierogi:
Add frozen pierogi to the soup. Stir gently and simmer for 5-7 minutes until the pierogi are heated through. - Serve and Garnish:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
- Homemade Pierogi: If possible, use homemade pierogi for extra flavor. You can make them ahead and freeze them for this soup.
- Kielbasa Substitution: You can replace kielbasa with other smoked sausages like andouille or turkey kielbasa.
- Creamier Soup: Add extra cream for a richer, creamier texture.
- Spice It Up: Add cayenne pepper or hot sauce for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 400-450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg